Linguine with White Clam Sauce by Pressure Luck Cooking

butter, olive oil, lemon juice, shallot, garlic, garlic or chicken broth, dry white wine, clams with their juices, dried oregano, dried sweet basil, dried parsley flakes, old bay seasoning, black pepper, linguine, parmesan cheese

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– 4 tbsp (1/2 stick) of butter
– 1/4 cup of extra virgin olive oil
– 1 tbsp of lemon juice (half a squeezed lemon)
– 1 large (or 2 small) shallot (s), diced
– 1 tbsp of crushed garlic
– 1 1/2 cups of garlic or chicken broth
– 1/4 cup of a dry white wine (Chardonnay or Sauvignon Blanc or a white cooking wine?will work great)
– Two 6.5 oz cans of chopped clams with their juices, separated from one another (so dump the clams in a strainer and set aside the clam juice from the clams)
– 1 tsp of dried oregano
– 1 tsp of dried sweet basil
– 1 tsp of dried parsley flakes
– 1 tsp of Old Bay seasoning
– 1/2 tsp of black pepper
– 8 oz (half a box) of linguine, with the noodles broken in half
– 1/4 cup of Parmesan cheese, plus more for topping if desired

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